Dinner · Mexican · 20 min
Tamales de Rajas con Queso y Frijoles de la Olla
- Calories
- 679
- Protein
- 35g
- Carbs
- 76g
- Fat
- 23g
Ingredients
- 271.2 g Beans, pinto, mature seeds, raw
- 70.5 g Queso Fresco (low-fat style approximation)
- 589.6 g Tomatillos, raw
- 153.3 g Coriander (cilantro) leaves, raw
Method
- 01Soak the pinto beans overnight. Drain and simmer with fresh water and aromatics until tender, about 60-90 minutes.
- 02Roast the tomatillos under a broiler until they begin to blacken and blister, then pulse them in a blender with fresh cilantro to create a bright, acidic salsa.
- 03Steam the masa-filled corn husks (prepared with a traditional steaming method) stuffed with strips of poblano peppers and the crumbled queso fresco until the masa is firm and set.
- 04Plating: Arrange two tamales on a plate, spoon the vibrant tomatillo-cilantro salsa generously over the top, and serve with a side of the earthy, slow-cooked pinto beans. Garnish with a fresh handful of cilantro leaves for brightness.
Cook it with the whole plan around it
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